Margarita
By VicentaLakin
Remember when I was a kid? Margaret's a big bun in the kitchen. Marguerite has a very long name: Miss Marguerite, who lives in Stressa, Italy, is said to have fallen in love with a lady, so he made this dessert and named her as this French dessert. Margaret is an absolute new-hand cookie, which does not have a lot of tools or special materials, a simple look, but tastes like a fragrance, some like a wanker。
Recipe Recommendations
- low powder 100g
- corn starch 100g
- animal butter 80g
- egg yolk
- sugar 60g
- salt 1g
- black sesame appropriate amount
- sweet fragrance
- roast
- an hour
- simple
Steps for Margarita
1
the 80g animal butter room melts, adding 60g sugar powder, and is manually prepared for white。2
100g low powder is fully mixed with 100g corn starch, twice sifted and fully mixed with butter。
3
Crushing of two decorated egg yolks through a sift mixed with low butter powder, evenly mixed。4
Crush the mixture into a noodle group (with a little milk to help form the group) and wrap it in a membrane for one hour。
5
(b) Take out the noodle, rub the ball in equal size, warm the oven at 200°C for 10 minutes, bake it on and below the oven at 170°C for 20 minutes, wash the whole yolk, sesame it for five minutes。
6
Take out the cold, you can share it with your family。